Whole Catfish Spring Rolls (Cá Cuốn Bánh Tráng)

• servings: 4 servings
• active time: 45 minutes
• total time: 1 hour 15 minutes

Ingredients

1 whole medium catfish (descaled, definned and with its head cut off)

1 tbsp ground black pepper

1 tbsp salt

1 package vermicelli

1 bunch green leaf lettuce

1 bunch fresh mint leaves

1 bunch fresh thai basil

1 large yellow onion

1 bunch scallions

1 tbsp vegetable oil

1 package rice paper

1 bottle Pagolac brand anchovy dipping sauce (or mắm nêm pha sẵn)

Directions

Place fish in an oven safe casserole dish. Season liberally inside and out with salt and pepper. Bake in a 375 degree oven for 30-45 minutes.

While fish is cooking, prepare vermicelli noodles according to package instructions.

Rinse noodles and set aside on a large serving plate

Chop the base off of the green leaf lettuce bunch. Wash and dry leaves

Wash and dry mint and basil. Pick the leaves off of the rough stems

Arrange vegetables in a large serving plate and set aside

Thinly slice onion and chop scallion. Sauté in oil until just softened

Place onions and scallions on top of fish. Broil in oven until onions are soft and translucent.

Moisten rice paper in water.

Roll fish, noodles and herbs into spring rolls using the rice paper.

Serve with Pagolac anchovy sauce for dipping.